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A Good Beef Gravy
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
484Calories
54 gProtein
35 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein54 g
Carbohydrates35 g
Fiber9 g
Sugars10 g
Total Fat17 g
Saturated Fat6.7 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol150 mg
Sodium10025 mg
Potassium1372 mg
Calcium193 mg
Iron7.8 mg
Magnesium109 mg
Phosphorus557 mg
Zinc13 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0.2 mcg
Vitamin C12 mg
Vitamin A13 mcg
Vitamin E0.9 mg
Vitamin K45 mcg
Vitamin B61.5 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)13 mg
Folate54 mcg
Choline154 mg
Caffeine0 mg
Water546 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 39. The excerpt below is the record exactly as published.
A Crood Beef Gravy (for Poultry or Grame) — 3^ lb. lean beef, 3^ pint cold water, 1 small onion, a saltspoonful of salt, a little pepper, a tablespoonful of mushroom catsup or sauce, 3^ teaspoonful of arrowroot
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